Food product and process



Patented July 21, 1931 UNITED STATES-'- PATENT. OFFICE? mnnvm -o. moms manner 1:. nrsrnm, or cnrc'aoo, rumors FOOD PRQDUCT AND PROCESS No Drawing.

Our invention relates to improved food.

products, and the process of producing thesln'mmed milk and to inoculate the pasteurv ized milk with lactic acid organisms to ripen it. In the ripening process as carried on in this way relatively large clots were formed, .and these clots had to be broken up in churning In some cases, a solution of gelatine or sta'rch was added to the milk after it had been ripened and this mixture was then added to a mixture of oils and fats and i so churned to produce an emulsion. This emulsion was subsequently crystallized in a body of cold water, or by any other cold medium, the excess water allowed to drain off, then salted, worked and made into prints," in

"as which form it is vended'to the trade as mararme.

In the methods of preparing the milk for churning, used heretofore, the casein of the milk clotted into relatively large particles,

so forming large aggregates, and many times there was a tendency to whey ofl,'due to the fact that the large particles of clotted casein, which had imbibed a certain amount of the moisture of the milk, expelled-this moisture.

In using ripened milk for e-mulsifioation with oils and fats, are clotted casein particles serve as emulsion nuclei, but in the old process these particles were too large, as they are aggregates of many particles, and for this reason the emulsion produced by the use of such I 1 ilk products does not possess the best ph sical condition.

%e have discovered that if the casein particles produced during the ripening of the milk are smaller in size, a much smoother ripened milk will be obtained, with a greater number of casein articles; and a better emulsion will result w en such finely dis rsed ripened casein isused as an emulsi ying agent till Application filed August 8, 1929. Serial No. 884,484.

in combination with oils and fats to produce an emulsion in the form of margarine.

In order to accomplish this result, we have discovered that when we add to the milk before ripening a water soluble colloid such as gelatine, gum .tragacanth or any other equlvalent gum, such as gum Arabic or gelatinized starch, or any other water soluble protective colloid, the milk may be ripened to the proper degree of acidit and a prodso not will be obtained which wi 1 be heavy in consistency and smooth in texture, having casein particles dispersed in verysmall a gregates, obviating the tendencyto whey o This modified ripened milk product may be used by itself in the form of a beverage, but it is within the province of our invention to employ it principally as an ingredient of margarine. The margarine produced with this modified ripened milk as an ingredient has a 7\ much smoother texture and a more velvetlike consistency. In practice, one of the ways inwhich we carry out this invention is as "follows:

Eighty gallons of skim milk are placed in a large container and from two to two and one-half pounds of a good grade of edible gelatine are dissolved therein. The milk is then asteurized at a temperature of approxi- I mate y 140 degrees Fahrenheit for about thirty-five minutes and when thoroughly pasteurizedthe temperature thereof is reduced to approximately 70 degrees Fahrenheit. The pasteurized milk is then inoculated with a good strong culture of lactic acid "organism or other equivalent acid producing organism used for ripening milk. In the process as usual] carried on about 1% by weight of the cu ture is employed and the milk may be allowed to ri en over night or .until the titratable acidity with phenolphthalein as an indicatortwillshow about .7 to .8% lactic acid. The margarine emulsion is then-made in the usual manner employing any suitable mixture of fats and oils, the amount used generally being in the neighborhood of about 1 pounds with 80 gallons of the cultured milk. The principal fact to bear in mind in carrying out our process is that the colloid must 1 28 which comprises" introducing a;

vbe introduced. into the milk before is ripa strong cultureof lactic acid organisms and ened or soured in order to produce the small curd condition which we find so valuable. We have made it a practice tointrodluce the 3 colloid before the asteurizatingbestep hasbeen applied'to the mi ,but it may introduced at any time before the ri of the milk has been completed providing adequate dispersion results. Y m The most important feature of our invention is the use of a milk with smallcurds as a constituent. of margarine to obtain an improved product. The most satisfactory manner of controlling the ripening to prevent aggregation and secure a very small curd is by: the use of a protective colloid asdescrib'ed. We have referred to ma-n detailed steps and features of our improve 'processfor thein g struction of those skilled in the'art,"but"th go invention is limited" only by the scope fthe' ap ended. claims. y 1 at we claim as new and desire tect by United States Letters Patent a 1. The process of producing marg rote 1 tellriming colloid material into sweet milk; i p

our names allowing the same to stand until the acidity with a'phenolphthalein indicator will show about .7 to .8% lactic acid, and churning the resulting soured mixture with a mixture of fats and oils to the total of about sixteen hundred pounds to produce a margarine emulsion.

6. The process of producing margarinev which comprises pasteurizing sweet milk,

{cooling it to room temperature, inoculating the milk with suitable acid producing organismg to ripen it, introducing a protective colloid material into the milk at a suitable time before the ripening has progressed,

ripening it to the desired degree of acidity and emulsifyin the resultant ripened milk with oils and atsto reduce a margarine gemulsion, and stabilizing v the. emulsion by pooling and working itto a plastic consistency in the usual manner. Y a

-' In witness whereof, we hereunto subscribe this 5th day of July 1929.

' MARVIN o. REYNOLDS. ALBERT K. EPSTEIN.

the milk, inoculating the with an acid producing organismto ripenit, and emulsifyin the ripened Wit suit- 39 able fats and 05s.

- '2. The method of producing margarine which comprises a tive colloid material to fresh unripene milk, ripening themilk to produce unusually mall an imipv ed :2 arotec- .98 curds dueto the presence of thefprotective' with a lactic acid colloid, finally churning the small curd milk with "olea g nous material to'produce a margarine emulsion.

3'. The m'ethod of producing an improved margarine which comprises adding a protective colloid to fresh unripened milk,'in- .oculating the milk with a lactic acid producing organism whereby the action of the organism on the milk in the presence of the protective colloid produces a riened mi with very small curds, and finay chu said ripenedmilk with olea-" i to produce a margarine em 'I margarine which com rises a to fresh unripened-mi inoculating-t e o v reducing org wherebythe action cit e or u on the milk in the presence ofthe gelatine produces a ripened milk with veryrs'mall curds, and finally churning said ri ened'milk with oleaginous F material topro uce a margarineemulsion.

an improved 5, The method of producin I margarine which com rises adding gelatine to fresh skimmed in'proportlons of about eighiyv gallons of milk to two and onehalf poun' s of gelatine, pasteuriizing the 4. The method of producin an proved ding elati e milk and'gelatine mixture until acid producing organ sms are destro ed,-in'oeulating the pas feunzed milkand ge atine lll inc 

